| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C)
Observed an uncovered employee drink sitting on top of the small prep cooler near kitchen entrance. CDI-The drink was removed. Drinks are approved as long as they are kept covered and stored in a manner to prevent cross contamination. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Observed a hand sink in the boba station being used to rinse and store containers. CDI-Discussed proper use of the hand washing sink and to only use the sink for hand washing. Sink was emptied. A second dump sink may be required to accommodate the rinsing out of the mixing containers. REPEAT. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed Crab Rangoon's and cooked broccoli in water sitting on the counter above 41F. CDI-Both items were moved to refrigeration units. REPEAT.
Observed bean sprouts and cabbage on ice in the blue cooler holding above 41F. CDI-More ice was added. REPEAT.
Observed tofu on the counter holding above 41F. CDI-The tofu was moved to the reach in cooler.
Observed back large 2-door reach in cooler holding product between 42-43F. CDI-Discussed with the manager and was able to have the unit turned down. Began dropping in temperature during the visit. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Observed no date labels and old date labels to food items in all prep coolers. Food in containers with old dates were not fresh and the date labels had not been removed/cleaned. CDI-Items were properly back dated during the inspection. REPEAT. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing (Pf)
Observed noodles, beef and carrots thawing on a black push cart in the back room. CDI-The items were moved to the refrigerator to finish thawing. REPEAT. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Observed handles to the scoops directly in contact with food product. CDI-The scoop handles were moved out of the product. Discussed scoops that have a handle are approved to be stored in food product as long as the handle is kept out of the product. REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Observed some additional cleaning needed to shelving in the back room where extra pots and pans are stored. Have cleaned. REPEAT.
*Great improvement on cleaning of non-food contact surfaces. Zero points taken today. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat
Observed faucet to the prep sink in the corner leaking water when turned on. Have repaired. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Area, Enclosures and Receptacles, Good Repair (C)
Observed a damaged lid to the outside dumpster. Have lid replaced as it is no longer in good repair. REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Observed water damage to the ceiling tiles in the back room where the mop sink and ice machine is located. There has been some improvement with the ceiling tiles but still have several missing tiles. Have replaced. REPEAT.
6-501.12 Cleaning, Frequency and Restrictions (C)
Observed buildup to the floors near the fryers and pho station at the cookline. Have cleaned.
*Improvement noted on cleaning of floors and walls of the facility. Points reduced today. Keep up the good work. |